Menthe palle recipe | Menthe soppina dal | Methi dal | menthe byali

By Latha on March 22nd, 2016

menthe palle or menthe soppina dal recipe

Menthe palle is a popular dal recipe from north karnataka and is served as an accompaniment with jowar roti (jolada rotti) or chapathi or rice. Menthe palle is prepared using methi leaves (fenugreek leaves), toor dal, onion, garlic and few other spices. Menthe palle is also familiar by name menthe byali and bele palle.

Fenugreek leaves or methi leaves translates to "menthe soppu" in kannada language. In north karnataka "palle" is the general word used for curries prepared using vegetables or lentils. And so is the name "menthe palle" for this dal recipe. Two types of menthe palle recipes are in practice. One is adding pre-cooked dal and the other one is cooking the dal along with other ingredients. I generally follow the second method.

You can replace methi leaves with dil leaves or palak leaves. It tastes equally good. Do check my methi parota recipe and menthe soppina rice bath other tasty recipes from methi leaves. Also I have posted tasty menthe huli or rasam and menthe idli recipe, which are prepared using fenugreek seeds. This is a very tasty dal recipe. And I would say it is a must try recipe. I am sure it will not disappoint you. You can also find more North Karnataka recipes, more gravy recipes and more curry recipes on this website.

Menthe palle or methi dal recipe

Preparation time: 10 min
Cooking time: 30 min
Serves: 4

Ingredients: (measuring cup used = 240ml)

  1. 1 big bunch methi leaves (fenugreek leaves)
  2. 1 cup toor dal
  3. 1 tsp cumin seeds
  4. 1 red chilli (optional)
  5. 1 - 2 green chili
  6. 4 cloves garlic
  7. 1cm length ginger
  8. 1 onion
  9. 1 big tomato (optional)
  10. 2 tbsp finely chopped coriander leaves
  11. 1/2 tsp cumin powder (optional)
  12. Salt as per your taste

Instructions for making Menthe palle or methi dal:

  1. Rinse the toor dal and keep it aside.toor dal for menthe soppina palle or methi dal
  2. Chop onion, ginger and garlic.onion for menthe soppina palle or methi dal
  3. Take only tender part of methi plant and rinse well. Chop rinsed methi leaves and tomato.toor dal for menthe soppina palle or methi dal
  4. Take oil in a cooker and heat it. Add in cumin seeds.cumin seeds for menthe soppina palle or methi dal
  5. When cumin seed splutters, add in whole red chilli, green chilli, finely chopped garlic and ginger. Saute it for a while. tempering for menthe soppina palle or methi dal
  6. Add in chopped onion. Saute it until the onions are translucent.onion for menthe soppina palle or methi dal
  7. Add in chopped tomato and turmeric powder. Fry until tomatoes are mushy. Note that tomato is an optional ingredient in menthe palle.tomato for menthe soppina palle or methi dal
  8. Add in chopped methi leaves and fry them for a while.methi leaves for menthe soppina palle or methi dal
  9. Add in 2 cups of water or double the quantity of dal.water for menthe soppina palle or methi dal
  10. Add in rinsed toor dal. Mix it well and cook it in the pressure cooker by making 3 - 4 whistles. You can also add precooked dal.cooking menthe soppina palle or methi dal
  11. Once the pressure subsidies you can see dal is well cooked but not mushy.cooked dal for menthe palle or menthe soppina dal
  12. Add in chopped coriander leaves, salt and cumin powder. Again cumin powder is an optional ingredient.salt and coriander leaves for menthe soppina palle or methi dal
  13. Smash it and mix it well using a flat spatula.smashing dal for menthe soppina palle or methi dal
  14. Add in required water. If using as an accompaniment with jowar roti or chapathi make it little thick. If using as an accompaniment with rice add little more water to get thick gravy consistency. Bring it to boil. Serve it with jowar roti or chapathi or rice along with hot ghee.boiling menthe soppina palle or methi dal

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.

latha holla veg recipes of karnatakaDear Reader,
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